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Cooking Lobster

 
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Thick Crust
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Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Sat Feb 03, 2007 12:32 am    Post subject: Cooking Lobster Reply with quote

I have been craving lobster, but I have never prepared it before. Maybe I'll take just get the tail. The tail is the only good part, right? What could I do with the rest of this thing? Lobster is the ONLY (besides shrimp) seafood I like, but I am lost on how to cook it. Can you help me out?
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dfandreatta
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Joined: 02 Jul 2006
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Location: Tampa, Florida

PostPosted: Sun Jan 25, 2009 4:14 pm    Post subject: Reply with quote

I am not a big fan of lobster, but on special occasions I have gotten slipper lobster tails and put them on the charcoal grill.

I split the underside and brush the meat with a simple marinade that I spin up in the blender (just use your choice of seasonings along with some olive oil and wine). They don't take long to cook.

Slipper lobsters are small, so I make those along with filet mignon; some sauteed spinach, and grill-baked potatoes (rubbed in olive oil, sprinkled with kosher salt and on the grill until the skins are crispy!).

A salad with some homemade Caesar dressing, and voila!
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